Sweet PotatoLatkes
W I T H Z A’ATAR YOGURT By JULES ARON
@JULESARON
FO R T HE L AT K E S: 2 TBSP. FLAXSEED MEAL
METHOD
6 TBSP. WARM WATER
YO GURT
2 CUPS SWEET POTATO, SHRED^ DED
• Place the yogurt in a bowl, stir in the za’atar, and place in the refrigerator to chill.
INGREDIENTS
1 CUP CARROT, SHREDDED 1/2 CUP WHITE ONION, DICED
L AT KE S
1/2 TSP. FRESH OR GROUND TURMERIC, GRATED
• Prepare two flax eggs by combining the warm water with the flaxseed meal in a small bowl. Stir and let sit for 10 minutes. • Place the shredded sweet potato and carrot in a large bowl. Drain the vegetables of any excess liquid and stir in the flax eggs, onion, turmeric, cumin, and salt and pepper to taste. • Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Press a heaping tablespoon of the mixture onto the skillet. Working in batches, cook the latkes until golden brown, 4 to 5 minutes per side, adding the remaining oil by the tablespoon between batches. Line a plate with a paper towel and place the cooked latkes on it to drain any excess oil. Transfer to a serving platter. • To serve, top each latke with a dollop of za’atar yogurt.
1 TSP. GROUND CUMIN SEA SALT FRESHLY GROUND BLACK PEPPER 1/4 CUP COCONUT OIL
FO R T HE ZA’ATA R YO GU RT: 1 CUP COCONUT YOGURT 1 TSP. ZA’ATAR
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